Name: Pistachio and Date Ricotta Crostini
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: 36 slices French bread baguette (1/4 inch thick) -; 2 tablespoons olive oil -; 1/8 teaspoon plus 1/4 teaspoon salt, divided -; 1 cup whole-milk ricotta cheese -; 4 ounces cream cheese, softened -; 3 tablespoons honey, divided -; 4 teaspoons grated lemon zest, divided -; 10 pitted medjool dates, chopped (about 1-1/2 cups) -; 1/2 cup shelled pistachios, finely chopped -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pistachio and Date Ricotta Crostini

1. 36 slices French bread baguette (1/4 inch thick) -

2. 2 tablespoons olive oil -

3. 1/8 teaspoon plus 1/4 teaspoon salt, divided -

4. 1 cup whole-milk ricotta cheese -

5. 4 ounces cream cheese, softened -

6. 3 tablespoons honey, divided -

7. 4 teaspoons grated lemon zest, divided -

8. 10 pitted medjool dates, chopped (about 1-1/2 cups) -

9. 1/2 cup shelled pistachios, finely chopped -

How to cook deliciously - Pistachio and Date Ricotta Crostini

1. Stage

Preheat oven to 400°. Place bread slices on a large ungreased baking sheet. Brush tops with olive oil and sprinkle with 1/8 teaspoon salt. Bake until golden brown, 12-15 minutes. Cool on baking sheet.

2. Stage

Meanwhile, place ricotta, cream cheese, 2 tablespoons honey, 2 teaspoon zest and remaining 1/4 teaspoon salt in a food processor; process until almost smooth. Spread mixture over bread slices. Top with dates and pistachios. Drizzle with remaining 1 tablespoon honey and 2 teaspoons zest. Serve immediately.